Best Pignolata Recipes

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)

Steps:

• In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
• Gradually add flour and baking powder.
• *Using your hands, mix and knead the mixture well, forming a dough.
• Knead the dough until smooth.
• (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
• Form dough into a ball.
• Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
• On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
• Using a sharp knife, cut each rope into 1/3 inch pieces.
• (Optional, pieces may be rolled into balls about the size of marbles).
• Dust cut pieces with a bit of flour.
• Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
• Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
• DO NOT crowd the frying pan or fryer.
• Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
• Continue frying until all the balls have been fried.
• Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
• Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
• (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
• Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
• With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
• Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
• Sprinkle with colored sprinkles.
• NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.

PIGNOLATA

Steps:

• Dough: Put flour on a board, make a well in center, break eggs into the well, add salt. Work flour, eggs, and salt together, knead for 10 to 15 minutes till dough is soft and smooth and a little shiny. Make into ball
• Cover ball of dough with a bowl and let set for 10 to 15 minutes.
• Slice off pieces and roll into pencil size pieces then cut into little pieces roll into balls in your hands. Put on a board lightly dusted with flour..When you have them all cut and rolled, deep fry till golden they will look like corn pops. Place in large bowl.
• Honey Glaze: In large sauce pan, over low heat cook for 5 minutes. Cook Honey and sugar, stirring constantly. When sugar is dissolved, remove from heat.
• Pour over your fried balls mix till all are well coated with the honey mixture. Turn out on large platter. Dampen your hands and shape with your hands into wreath or logs and such. Garnish with Candy sprinkles, or candy balls, or Pinons..